December 09, 2022

Cookies for Santa - The story of how Santa's favorite cookie saved Christmas

20 minutes

By America's Test Kitchen

Pictures by Johanna Tarkela

Santa's Chocolate Krinkle Cookies (Makes 12 cookies)

Ingredients: 1/2 C All purpose flour, 1/4 C Dutch-processed cocoa powder, 1/2 tsp baking powder, 1/4 tsp baking soda, 1/4 tsp salt, 3/4 C packed brown sugar, 1 large egg, 1 large egg yolk, 1/2 tsp vanilla extract, 2 ounces unsweetened chocolate, 2 Tbsp unsalted butter, 1/4 C sugar, 1/4 C confectioners' (powdered) sugar

Baking Equipment: Rimmed baking sheet, parchment paper, 3 bowls (large, medium and small), whisk, large zipper-lock plastic bag, rolling pin, oven mitts, rubber spatula, 2 shallow dishes, 1 Tablespoon measuring spoon, cooling rack

Directions:

Adjust oven rack to middle position and heat oven to 325 degrees. Line rimmed baking sheet with parchment paper.

In medium bowl, whisk together flour, cocoa, baking powder, baking soda and salt. In large bowl, whisk brown sugar, egg, egg yolk and vanilla until combined.

Place chocolate in a large zipper-lock plastic bag and seal, removing as much air as possible from the bag. Use rolling pin to gently pound chocolate into small pieces.

In small bowl, combine pounded chocolate and butter. Heat in microwave at 50 percent power until melted, 1 to 2 minutes. Use oven mitts to remove bowl from microwave. Use rubber spatula to stir until combined.

Add chocolate mixture to brown sugar mixture and use rubber spatula to stir and combine. Stir in flour mixture until no dry flour is visible. Let dough sit at room temperature for 10 minutes.

Place sugar in one shallow dish and confectioners' sugar in a second shallow dish.

Use your hands to roll dough into 12 balls (about 2 tablespoons each). Drop balls directly into the shallow dish with sugar and roll to coat. Transfer dough balls to shallow dish with confectioners' sugar and roll to evenly coat.

Place dough balls on parchment-lined baking sheet, leaving about 2 inches between balls

Place baking sheet in oven. Bake cookies until puffed and cracked and edges have begun to set but centers are still soft (cookies will look raw in the cracks and seem underdone), about 11 minutes.

Use oven mitts to remove baking sheet from oven. Place baking sheet on cooling rack and let cookies cool completely on baking sheet, about 30 minutes. Serve.

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By Stacy Vance

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